Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Transmontana meatball is a robust preparation, between bread and meal, made to share.
The dough envelops cured or roasted meats, resulting in tasty slices for a snack, party, or trip.
Ingredients
- 500 g of wheat flour
- 10 g of dry yeast
- 250 ml of warm water
- 3 eggs
- 80 ml of olive oil
- 250 g of sliced meats and sausages
- 1 teaspoon of salt
- Optional pepper
Preparation Method
- Mix flour, yeast, water, eggs, olive oil, and salt.
- Knead until an elastic dough forms.
- Let it rise until doubled.
- Roll out part of the dough in a greased pan.
- Distribute the meats and cover with the remaining dough.
- Bake until golden and firm.
Tips from Empório Portugal
- Filling should be cold.
- Do not overdo the salt because of the sausages.
- Rest before cutting.
Possible Substitutions in Brazil
- Use Portuguese sausage, ham, and roasted meat.
- Common flour works well.
Pairing
Red wine from Trás-os-Montes or black tea. Content intended for those over 18 years old. Drink in moderation.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
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